Carrot Muffins

Moist, lightly spiced muffins loaded with grated carrots, warm cinnamon, and a hint of vanilla. They make a wholesome grab-and-go breakfast or a lunchbox treat.

Carrot Muffins

By Chef B. Boukim

Prep: 15 min · Cook: 22 min · Total: 37 min · Serves 12

Ingredients

  • 2 cups All-purpose flour
  • 1.5 cups Grated carrots
  • 3/4 cup Brown sugar
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1/2 cup Buttermilk
  • 1 tsp Vanilla extract
  • 1.5 tsp Ground cinnamon
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup Raisins

Instructions

  1. Preheat the oven to 375F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth.
  4. Pour the wet into the dry and fold gently until just combined. Do not overmix.
  5. Fold in the grated carrots and raisins until evenly distributed.
  6. Divide batter evenly among muffin cups, filling about three-quarters full.
  7. Bake for 20-22 minutes until golden and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack.